In 2009 ROC-NY released Burned: High Risks and Low Benefits for Workers in the New York City Restaurant Industry, an in-depth study of occupational safety and health and access to benefits in the New York City restaurant industry. The research included analysis of 502 restaurant worker surveys, 10 worker focus groups, and 35 employer interviews.
- ● 82% of workers surveyed reported being required to do a job that makes them feel they might be at risk of injury.
- ● Workers that have no access to healthcare benefits are more likely to engage in dangerous consumer health practices. 65% of all workers who engaged in any dangerous consumer health practice had no access to benefits, compared to 52% of the entire set of respondents who had no access to any benefits.
- ● 63% of restaurant workers reported having stiffness, pain, tightness, aching, or soreness in their legs, knees, and feet.
- ● 36% of workers surveyed have been cut on the job.
- ● 27% of workers surveyed have been burned on the job.